When to use white pepper and when to use black pepper? * Found the answer! *

[Juniper]

I have both at home, but I've got no idea when each is used.

 

[BeauJangles]

Whoa! White Pepper? Since when?

 

[glen]

I tend to use white for a more asian style, and black for a spicier style.
I could be completely wrong.
I am interested in the responses.

 

[Tangerine]

I'm pretty sure white pepper is only for things that you don't want to see little black flecks in, like cream of whatever soups...etc.

 

[Juniper]

I'm pretty sure white pepper is only for things that you don't want to see little black flecks in, like cream of whatever soups...etc.

:Q Wow, thats pretty logical, given they both taste the same 😉


edit: after some research, it seems that they have different flavors:

Black Pepper has a sharp, pungent aroma and flavor. White Pepper is hotter, less subtle and mildly fermented. Green Peppercorn is milder in flavor and has a fresh taste.

 

[Talon]

White pepper is basically the same as black but has been allowed to ripen more and is more from the center of the fruit. I think black is also slightly fermented which is why it has a more pungent odor. They're both from the same plant. White has a more delicate flavor. Use it in white or light sauces (black specks in a white sauce doesn't look good) or when a more delicate seasoning is called for.

 

[Juniper]

Found the answer!

Black Pepper when used whole in soups, stews, sauces, and marinades, peppercorns can be placed in a spice bag for easy removal. Black peppercorns are used extensively in the manufacture of food items such as pickles, soups, meats, sausages, dressings, and baked goods. The world's finest peppercorns are reputedly tellicherry--perhaps the original form, since this variety is still grown on the Malibar Coast of India. Another favorite variety is lampong from Sumatra


White pepper is simply black pepper without the dark outer part of its pericarp (skin). Black peppercorns are soaked in water, and then are washed and mechanically rubbed to remove the dark skin, then crushed. The mash is dried and then powdered. White pepper is less pungent than black and is used to flavor white sauces, soups, potatoes, spreads, or fish where black specks would be aesthetically objectionable. In food manufacture it is used in beverages. One of the most flavorful white peppers is muntok from the island of Bangka in the East Indies.

 

[WillyF1uhm1]

wow. hey Juniper, thanks for sharing this info. Makes my ... mmm... cooking easier 😀